Mini New York Cheesecakes

These mini cheesecakes aren't just adorabe--baked in a muffin tin, they're quicker to make than traditional cheesecakes and perfectly proportional.

Servings:  12
Prep:  35 minutes
Ready:  1 hour, 30 minutes

Ingredients

Crust:
2/3 c. graham cracker crumbs
1 tbsp. sugar
2 tbsp. butter, melted
Pinch salt

Filling:
2-8 oz. pkgs. reduced-fat cream cheese, softened
2/3 c. sugar
1 tsp. lemon zest
2 lg. eggs
2 lg. egg yolks
1 tsp. vanilla extract
1 tsp. lemon juice
Pinch salt

Topping:
1 c. strawberries or chopped pitted cherries (fresh or fozen, thawed)
1 tbsp. sugar

Preparation

1.  Preheat oven 325 degrees F.  Line 12-1/2 c. muffin cups with paper liners.
2.  To prepare crust, combine graham crackers crumbs and 1 tbsp. sugar in a medium bowl.  Drizzle in melted butter and stir with a fork to combine.  Divide the misxture among the muffin cups (about 1 tbsp. each) and press down with the back of a spoon.
3.  to prepare filling:  beat cream cheese, yogurt, 2./3 c. sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined.  Add egg eggs and egg yolks one at a time, beating well after each addition.  Add vanilla and lemon juice and beat, scraping sides of bowl as needed, until just combined.  Divide batter among prepared cups (cups will be full).
4.  Bake cheesecakes until toothpick inserted in center comes out clean, about 20-25 minutes.  Transfer to wire rack and let cool completely.  Then refrigerate until cool, about 1 hour.
5.  To prepare topping:  combine strawberries (or cherries) and sugar in a small bowl.  Let sit at room temperature, stirring occasionally, for about 1 hour.  Then refrigerate until ready to use.

Nutritiion Information

Serving Size:  1 cheesecake each.
Per Serving:  217 calories; 13 g. fat (7 g. sat.); 0 g. fiber; 20 g. carbs.; 6 g. pro.; 25 mg. folate; 95 mg. chol.; 17 g. sugars; 2 g. added sugars; 465  mg. vitamin A; 9 mg. vitamin C; 65 mg. calcium; 1 mg. iron; 191 mg. sodium; 11 mg. potassium;
Carbohydrate Servings:  1-1/2
Exchanges:  2 fat; 1 other carbohydrate, 1/2 starch